Hot buttered pretzels

The very first Daring Bakers challenge was hosted by Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice, the founders of The Daring Bakers.

To download a .pdf version of the recipe, click here.

The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook

Yield: 8 pretzels
Preparation time: 1 hour
Baking time: less than 10 minutes

Dough

2 1/2 cups / 315g / 11oz unbleached all-purpose (plain) flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons regular instant yeast
7/8 to 1 cup / 210 to 240ml / 7 to 8 fl oz warm water*

Topping

1/2 cup / 120ml / 4 fl oz warm water
2 tablespoons / 28g / 1oz baking soda
coarse, kosher or pretzel salt
3 tablespoons / 43g / 1.5oz unsalted butter, melted

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Directions

Food Processor Method: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.

Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine, program the machine for Dough or Manual, and press Start. Allow the dough to proceed through its two kneading cycles, then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above.

Manual/Mixer Method: Place all of the dough ingredients into a bowl, and beat till well-combined. Knead the dough, by hand or machine, for about 5 minutes, till it’s soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.

Preheat your oven to 500°F / 260°C / Gas Mark 10. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper.

Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup / 120ml / 4 fl oz warm water and the baking soda, and place it in a shallow bowl. Make sure the baking soda is thoroughly dissolved; if it isn’t, it’ll make your pretzels splotchy.

Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel, as illustrated. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 8 to 9 minutes, or until they’re golden brown, reversing the baking sheets halfway through.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

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